Grilled Chicken, Peach, and Farro Salad

We have been having really humid and hot summer days in New Jersey. After a couple of days of 92 degree heat, no one wants to eat heavy. This salad features grilled chicken and sweet peaches, along with raspberries and farro. The addition of Riccotta Salata cheese and the tarragon balsamic vinaigrette make this salad extra special. It is easy, fresh, and filling. The perfect way to make a salad the main dish at your summer table.

grilled-chicken-peach-salad

grilled-chicken-and-peach-salad
Grilled Chicken, Peach, and Farro Salad
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The grilled chicken and peaches along with the farro make this a fresh and filling summer salad. The addition of Ricotta Salata cheese along with a tarragon vinaigrette make this main dish extra special.
Servings
4-5 people
Cook Time Passive Time
10-15 minutes 30 minutes
Servings
4-5 people
Cook Time Passive Time
10-15 minutes 30 minutes
grilled-chicken-and-peach-salad
Grilled Chicken, Peach, and Farro Salad
Yum
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
The grilled chicken and peaches along with the farro make this a fresh and filling summer salad. The addition of Ricotta Salata cheese along with a tarragon vinaigrette make this main dish extra special.
Servings
4-5 people
Cook Time Passive Time
10-15 minutes 30 minutes
Servings
4-5 people
Cook Time Passive Time
10-15 minutes 30 minutes
Ingredients
Grilled Peaches
Tarragon Vinaigrette
Salad Components
Servings: people
Units:
Instructions
Grilled Peaches
  1. Before grilling the peaches start the farro.... Cook farro to package instructions. For me it was simmering in water for 20 minutes. Then drained and set aside.
  2. In a mixing bowl or a pyrex combine the peaches with the vinegar and season with salt and pepper. Let peaches marinate if you can for about 30 minutes.
  3. Note: In the meantime you can choose to grill the chicken or prep the salad and vinaigrette. I usually like to grill the peaches first b/c then I don't have to worry about the washing the pan after using it with the chicken! Just a thought!
  4. When the peaches are ready, heat a grill pan ( griddle pan) over medium heat. Add the olive oil to the pan and place the peaches cut side down on the pan. Grill for 2 minutes (until you see grill marks) and set peaches aside.
    grilled-chicken-peach-salad
Grilled Chicken
  1. Using the grill pan again add a tablespoon of olive oil (more throughout the cooking process if needed). And again have the pan on a medium flame.
  2. Pat the chicken breast dry with paper towel and season with salt and pepper. Then add the chicken to the pan and grill about 4 minutes on each side, depending upon how thick your chicken breast is.
  3. Once the chicken breast is grilled let it cool enough for you to handle and slice the chicken.
Tarragon Vinaigrette
  1. In a bowl whisk together the olive oil, balsamic vinegar, dijon, honey, tarragon, salt and pepper.
Assembling the Salad
  1. In a large bowl toss the lettuce and farro with half of the vinaigrette dressing until well incorporated. Then put it onto a large flat serving platter. Layer the grilled chicken and peaches over it. Sprinkle the raspberries over the top along with the cheese. Then drizzle the remaining dressing over the top and serve.
    grilled-peach-and-chicken-salad
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